Fromadzo
Fontina’s little brother, matured for two to fourteen months
Outside the valley, people know fontina. Fromadzo, on the other hand, remains little known. Yet it is the other Aosta Valley cheese protected by a designation of origin: it has been PDO (DOP in Italian) since 1996, like fontina.
Two milkings, one cheese
Fromadzo is made from the milk of cows that spend the summer at altitude, on grass-rich mountain pastures. The milk from two successive milkings is used. It is curdled at a fairly low temperature, which brings out the aromas.
The curd is then broken up and placed in wooden moulds, called féitchies in patois. The cheeses are then matured in a cellar for 2 to 14 months.
Young or old, two different flavours
The paste is firm and slightly grainy. The flavour changes a great deal with age. A young fromadzo is mild and fruity. After long maturing, it becomes stronger, even sharp.
Three versions
- Young fromadzo, mild and soft. It is eaten simply with bread and a little honey.
- Matured fromadzo, firmer and more pronounced. It belongs on a cheeseboard or with cured meats.
- Fromadzo with herbs, flavoured with plants such as juniper or cumin. The flavour is stronger.
A designation since 1996
The PDO guarantees the origin of fromadzo and adherence to the traditional method. It also helps to sustain the mountain livestock farming on which this cheese depends.
